Effect of annatto and alfalfa on egg yolk pigmentation in Creole hens

Abstract

ABSTRACT

Objective: To evaluate the effect of the addition of annatto on the external and internal physical characteristics of the eggs of creole hens.

Design/methodology: 116 eggs were used (alfalfa=58 and annatto=58) collected from 22 hens which were divided into two treatments: fed with alfalfa (n=11 females and one male) and annatto (n=11 females and one male). The collected egg was stored in a refrigerator until analysis. The external physical characteristics were: weight, length, width of the egg and eggshel thickness, the internal physical characteristics were: weight of the yolk and white, and pigmentation of the yolk. Yolk color was evaluated with the DSM color fan.

Study Limitations/implications: in the literature review, little information was found on the addition of annatto in the diet of creole hens and its effect on the external and internal physical characteristics of the egg.

Results: The addition of annatto did not affect the weight, length and width of the egg, nor did it affect the eggshell thickness. However, the addition of annatto to the feed of Creole hens increased the color of the yolk, without affecting the weight of the yolk and white.

Conclusion: The annatto added to the diet of Creole hens increases the color of the yolk, it does not affect the external and internal physical characteristics of the egg. The use of annatto in the feeding of Creole hens is an effective alternative to pigment the yolk, it is a natural pigment that has no negative effects on human health compared to synthetic pigments.

Keywords: Egg, yolk, color, natural pigment.